Guide to making mutton cutlet, the Mumbai way

Preparation time: 15 minutes 

Cook time: 10 minutes

Serves: 10 to 12 pieces

Ingredients

250 gms mutton keema or minced lamb

2 green chillies, pounded

1 tsp ginger-garlic paste

1 tsp chilli flakes

1 tsp Indian garam masala

1 1/2 tsp jeera or cumin powder

2 tsp coriander powder

1 tsp lemon juice

1 1/2 cup coriander leaves

1 tbsp mint leaves

2 pav (Portuguese word for bread – ‘pão’) soaked in water for 10 minutes 

3 eggs, whisked

Method 

Step 1: Add the minced meat in a bowl and pour all the ingredients into it and mix it. You can substitute the pao with four slices of bread too. But make sure to soak the bread in water and drain any excess water from it. 

Step 2: Add salt to taste and let the mix marinate in fridge for one hour.

Step 3: Make a ball from the cutlet and coat with bread crumbs. Bread crumbs are used to make the outer layer of the cutlets crisp.

Step 4: Once the patty is covered in bread crumbs, use a knife to slightly make cuts. This allows the cutlet to get fried easily and evenly.

Step 5: Dip the cutlet into the egg yolks before sliding them in the frying pan.

Step 6: Slide the cutlets in the frying pan and fry on high heat until they start turning golden brown. 

Step 7: Flip the mutton cutlets over with a frying ladle. Be careful as the oil is hot. Remove it one at a time, letting the excess oil drain.

Serve hot with coriander chutney, tamarind chutney or tomato ketchup and enjoy it with masala chai or spiced tea with milk.

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